However,there is one good thing about Summer being over, our Autumn Harvet swap. We are going to swap a Cornucopia of Autumn Veggie seeds. Some examples of what you might find in your Fall garden would be ...Cabbage, Brussel Sprouts, Winter Squash, Indian Corn, Pumpkins...and maybe, just for fun, something spooky for Halloween....you get the idea :)

So sign ups will start today and end September 25th. I will post partners on the 26th. All packages should be in the mail by October 9th.

Happy Swapping!!

Donna

Joan

Added you both :)

It's been soo very long since I had a fresh apple straight from the tree! Oh the envy!!! LOL Weather here has been crazy due to the hurricanes. I really hope none of these hit us. It will surely flood, the ground is so wet it can't take much more. grumbles... My entire veggie garden is officially rotten minus 1 broccoli plant. LOL

If ANYONE at all has some patty pan squash to share I'm< your girl. Why is this so hard to get? Am I the only one wanting to grow some? :(?

:) Fran

YOOOHHOOOOO see me raising my hand????

Smiles,
Pixie

(SMOOCHES!)

:) LOL FRAN

And I second the Patty Pan Squash thing, I am so wanting to grow some too...hint hint.......

Ok so far we have:
SunnyK- Donna
bonechickchris- Christy
booberry85- Boo
ejmoore510- Joan
southerncharm1- SC1 ??
iheartroscoe- IHR ??
ncgardengirl- Fran
pixiesluvplants- Pixie

ok I want to know what Patty Pan Squash are????

I don't work for them nor do I have financial or family connections to the company. I just like their seed variety!

Nancy

Nancy

Thanks Kathy for the names :) I hope I can eventually rember everyone without peaking at my list....maybe I should make mysekf some flashcards LOL!!

And thanks for the seed offer Nancy...I will definitely send you an email :)

Heather- I like to think 6-8 envelopes of seeds should be good...but you can always send more if you like. Also, I think it has been said before, if you order something special for the swap, it is OK to take some out for yourself.

10 sign ups in less than a week! Woohoo! That's awesome. :)

To stay on topic, I've picked up a few things already for the swap.

I can relate to the name chain thingy...my youngest absolutely hates that I usually go thru her 3 siblings names plus a cat and a dog before I end up saying either her actual name or some version of ...."ok whoever the h*ll you are go do what I am asking you to do"....it got even worse when the oldest 2 started having kids....I try to make 'Hey You' sound like a loving term of endearment now.

GO October Wooohoooo!!!

Isn't it funny when ya grow up and have kids and get so flustrated and rattled that you start calling your child every name you have ever heard in your life???

OK I have a question!!!!...... Do ya'll plant these squashes in the fall??? If so do ya'll get produce from them???

I do like October though, and one day I will be able to grow a punkin (even if its just one)

Trina, I can't plant squashes now, but I'm in zone 5. Summer squash generally take 45-60 days. Winter squashes generally take 90 to 120 days (that goes for pumpkins too.)

I've never called him the girl cat's name, though.
*hugs Christy and Pixie*

And see Becky...it WAS a Mom thing :)

Apple Dumplings: This serves 2.

Ingredients
Pie dough (see following recipe)
2 apples peeled and cored
2 tablespoons brown sugar or honey
1 tablespoon chopped walnuts or raisins

Divide the pie dough into two pieces. Roll out into two rounds, large enough to cover the apples completely. Place each apple in the center of the pie dough rounds. Fill the cored centers with the brown sugar and walnuts. Sprinkle a little more brown sugar on top of the apple (or drizzle with honey). Wrap the apples in the pie dough so that none of the apple shows. Place on a greased baking dish. Bake for 45 minutes at 350 degrees F or until dough starts to turn golden brown. Serve with ice cream if desired.

Pie Crust (Bon Appétit)

This recipe comes from the June 2000 issue of Bon Appétit by Jeanne Thiel Kelley. This makes 2 pie crust disks.

Ingredients

2 ½ cups all purpose flour
1 ½ tablespoons sugar
1 ¼ teaspoons salt
⅔ cup solid vegetable shortening frozen, then cut into ½ inch pieces
½ cup (I stick) chilled unsalted butter, cut into ½ inch pieces
6 tablespoons (or more) ice water
2 teaspoons apple cider vinegar

Blend flour, sugar and salt in a processor. Add shortening and butter and cut in using on/off turns until the mixture resembles a coarse meal. Transfer to a mixing bowl. Mix 6 tablespoons ice water and vinegar in a small bowl; pour over flour mixture. Stir with a fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into 2 balls; flatten each into a disk. Wrap each in plastic and chill for 30 minutes. This can be kept in the refrigerator for 2 days or freeze for up to a month.
Pie Crust (Mrs. Fields)

This is out of Mrs. Fields Cookie Book by Debbi Fields. It’s the crust recipe to her apple pie. Makes 2 dough disks.

Ingredients

3 cups all purpose flour
2 teaspoons grated lemon peel (1 medium lemon)
1 cup salted butter, chilled
6-8 tablespoons ice water

Mix flour and lemon peel together with a wire whisk in a medium bowl. With a pastry cutter or two knives, cut in butter with the flour until the dough resembles a coarse meal. Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap. Refrigerate for 1 hour or until firm.

This advice comes from www.gardenweb.com.
Avoiding Toughness
a) All ingredients must be chilled, yes, even the bowl, if one's really passionate and persnickety, or, like you, seeking the perfect pie crust.
b) Start with diced, chilled butter and/or shortening, (I use a combination of the two. The butter adds flavor, the shortening promotes flakiness). The diced fats will take a lot less time to combine with the rest of the ingredients, which is the first step in avoiding overworked dough.
Also, when the fats in your pie dough melt in the oven, as opposed to in your hands, the dough forms many layers, which translates to: flakiness. You won't get that if you start out with room temperature ingredients.

c) To avoid over handling the dough, use either a heavy duty mixer or food processor. I prefer the former, as it quickly mixes the dough, without overworking it; a food processor will also accomplish the same task beautifully, but, it's so fast, that, unless you're quick on the draw, you'll end up with an over processed, tough pastry dough.
Not to mention that, by over mixing, you run the risk of overdeveloping the gluten, which will result in a tough, rather than flaky and delicate crust, which will also shrink when baked.

Thickness
Between ⅛ and ¼ inches thick is the norm.

and Becky....man, what a recipe, I need Apple Dumplings!!! Now I must go see if my Apple Stand Place is open yet LOL...must have sweet and warm baked apple-y goodness.....

Thanks ya'll and sorry to have to step out of October but there's always november!!!

Smiles and stay safe,
Pixie

Joan

Joan